Easy Tomato Pasta (Vegan)

This tomato pasta is a go-to recipe for me, especially when I want a quick and simple dinner.

It is the perfect recipe for students and working parents and uses minimal ingredients.

This recipe serves 3.

The flavours for this pasta recipe come from a mixture of garlic, mixed herbs and chilli flakes.

Begin by grating one clove of garlic (you could use a garlic crusher or chop it if you prefer, I just find grating easiest).

Then measure 1/2 tsp dried mixed herbs and 1/2 tsp chilli flakes.

Next, place a large pan over low heat and add 1 tbsp olive oil.

Add the grated garlic, chilli flakes and mixed herbs to the oil and leave to toast for 5 mins.

Meanwhile, blend a 400 g tin of chopped/plum tomatoes until smooth.

By leaving the herbs and spices to soak in the oil you are infusing the oil with the flavours from the garlic, chilli and herbs, thus intensifying the flavour.

Then pour the blended tomatoes into the pan and mix well.

Increase the heat to high and bring the pasta sauce to a boil.

Once boiling, reduce the heat to medium and cover the pan with the lid. Leave the sauce to simmer for 5 mins, this gives the sauce time to cook and thicken.

After 5 mins of cooking, season the pasta sauce with 1/4 tsp sugar and salt (to taste).

I always add a little sugar to tinned tomatoes as it helps neutralise the bitter taste some tinned tomatoes have.

While the sauce is cooking, start boiling 225 g of pasta - I used rigatoni but you can use any pasta you like.

Once the pasta has cooked, drain and mix into the pasta sauce.

Serve hot!

I sprinkled some vegan parmesan on top of the pasta (find the recipe here by The Minimalist Baker) and topped with a sprig of fresh basil (both are optional).

INGREDIENTS:

• 1 clove garlic (grated)

• 1/2 tsp dried mixed herbs

• 1/2 tsp chilli flakes

• 1 tbsp olive oil

• 400 g tin chopped/plum tomatoes (blended)

• 1/4 tsp sugar

• Salt (to taste)

• 225 g pasta

METHOD:

1. Begin by placing a large pan over low heat. Add the olive oil to the pan along with the garlic, dried herbs and chilli flakes. Leave for roughly 5 mins to allow the garlic, chilli and herbs to infuse the oil.

2. While the herbs and spices gently toast, blend a tin of tomatoes.

3. Add the tomatoes to the pan once the oil is infused and increase the heat to high. Once the sauce comes to a boil, reduce the heat to medium and cover the pan with a lid. Leave to simmer for 5 mins.

4. Meanwhile, boil the pasta according to the packet instructions.

5. After 5 mins season the pasta sauce with 1/4 tsp sugar and salt (to taste).

6. Once the pasta has cooked, drain and mix into the pasta sauce.

7. Serve hot as is, or top with some vegan parmesan and a sprig of fresh basil.